Plant-Based Crumbed Chick'n Burger
with Onion Chutney & Wedges- Gluten
- Soy
- Sulphites
- Eggs
- Milk
- Traces of Tree Nuts
- Peanuts
- Sesame
- Sulphites
- May contain traces of allergens
When you’re in the mood for a burger you want everything you love packed between the buns, like onion chutney, a layer of plant-based mayo and stunning crumbed chick’n. Add a side of wedges and this plant-based burger is ready to be devoured!
Ingredients
2
potato
1
tomato
2
Plant-Based Burger Buns
(Contains: Gluten, Soy; May be present: Eggs, Milk, Tree Nuts, Peanuts, Sesame, Sulphites)
1 packet
Plant-Based Crumbed Chicken Tenders
(Contains: Gluten, Soy; )
1 bag
Mixed Salad Leaves
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Plant-Based Mayo
(Contains: Soy; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice tomato into rounds. • Halve plant-based burger buns.
• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. • Meanwhile, bake burger buns directly on a wire oven rack until heated through, 2-3 minutes.
• In a medium bowl, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Spread plant-based mayo over burger bun bases. Top with plant-based crumbed chicken, tomato, salad leaves and onion chutney. • Serve with wedges and any remaining mayo. Enjoy!
